Supersized, Super-Soft Chocolate Chip Cookies
When we set out to make a chocolate chip cookie worthy of the title Recipe of the Year, we knew we had to create a version that combined ingredients and techniques in never-before-seen ways. This big, ultra-buttery cookie — full of deep caramel notes thanks to nutty brown butter — is exactly that. The texture (ultra-soft but also a little bendy!) comes from the tangzhong starter as well as bread flour, which lends a satisfying chew. And then there’s the chocolate: a big pile of chopped…
Kris Fiala
